Honey and lemon chicken

Honey and lemon chicken

Total: 4 hr 10 Min. | Active: 30 Min.
Nutritional value / people: 353 kcal
, Fat: 20 g
, Carbohydrate: 9 g
, Protein: 34 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 organic lemons, use half of the juice, cut the rest into wedges
1tbsp coarse-grain mustard
1tbsp soy sauce
½tbsp olive oil
1 garlic clove, pressed
2tbsp coriander, finely chopped
½tsp salt
a little pepper


1 chicken (approx. 1.2 kg), spatchcocked by the butcher

To grill in the oven

2tbsp honey

To serve

a little sea salt
½bunch coriander, leaves torn off
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How it's done


Combine the lemon juice with all the other ingredients up to and including the pepper.


Coat the chicken with half of the marinade, cover and leave to marinate in the fridge for approx 30 mins.

To grill in the oven

Place one baking tray lined with baking paper in the lower half of the oven and one rack in the centre. Preheat the oven to 200°C (top heat or grill only). Place the chicken on the hot rack, cook for approx. 20 mins., turn the chicken and cook for a further 20 mins. Coat twice with the marinade while cooking. In the final 5 mins., brush the chicken with the honey, finish cooking. Remove from the oven.

To serve

Sprinkle the hot chicken with fleur de sel, garnish with the lemon wedges and coriander leaves.

Good to know
Note: To spatchcock a chicken means to remove the backbone and flatten the chicken (breast side up). This technique is also known as butterflying.
Serve with: Basmati rice

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